Almond Bark
1 cup whole unblanched almonds
3 pkg (6oz)semisweet chocolate chips
or 1 lb White candy coating
2 tbsp solid vegetable shortening
Spread almonds in a baking pan and toast in a 350° oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shortening, stir over barely simmering water just until mixture begins to melt. Remove from heat; stir until completely melted. Stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; to spread more smoothly, drop pan onto counter several times from a height of about 8 inches. Refrigerate candy just until firm. Break into pieces before serving.
To store, cover airtight and refrigerate for up to 3 weeks.
Yield: 1-1/4 pounds.
BetK
